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Dextrin is a complex carbohydrate polymer in which one sugar molecule pairs with another through a peptide bond. The term comes from the fact that each sugar molecule has a double bond between the glucose and amino group. The sugar in the hexose sugars (glucose) and the forward bend of the double bond is called 'dextrin', whereas the non-amylated sugar is called 'xtrin' or simply 'x'. The purpose of this carbohydrate polymer is to create a complex, rather than simple sugar. Dextrin was initially developed to replace sucrose as a food supplement (in the food industry) and for medical purposes. Dextrin contains many similar properties to both glucose and maltodextrin and it was often used as an ingredient to replace sugar in diabetic diets (since diabetic diets typically do not contain the complex carbohydrates that provide the bulk of dietary fiber). Moreover, dextrin has the advantage of resembling both maltodextrin and glucose and many diabetics find that their oral medications contain dextrin instead of glucose Read more @ https://coherentmarketinsights-cmi.blogspot.com/2020/12/dextrin-has-similar-properties-to-both.html